Keto Zucchini Bread
This low-carb, sugar-free zucchini bread is moist, flavorful, and perfect for a healthy keto-friendly breakfast or snack.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
2 cups almond flour (fine blanched)
2 tbsp coconut flour
1/3 cup granulated erythritol (or preferred keto sweetener)
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg (optional)
1/4 tsp salt
3 large eggs
1/4 cup butter or coconut oil, melted
1 tsp vanilla extract
1 1/2 cups grated zucchini (moisture lightly squeezed out)
Optional: 1/2 cup chopped walnuts or sugar-free chocolate chips
Instructions
Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
In a medium bowl, whisk almond flour, coconut flour, sweetener, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, beat eggs, melted butter (or oil), and vanilla until combined.
Stir in grated zucchini.
Add dry mixture to wet ingredients and stir until just combined. Fold in nuts or chocolate chips if using.
Pour batter into prepared loaf pan and smooth the top.
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out mostly clean.
Cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Lightly squeeze zucchini with a clean towel to avoid excess water.
For a sweeter loaf, increase keto sweetener to 1/2 cup.
Store in an airtight container in the fridge up to 5 days or freeze for up to 2 months.
Delicious toasted with butter or cream cheese.
Find it online: https://allrecipesmade.com/keto-zucchini-bread/
